Pear and blue cheese salad with poached chicken
- 09.03.2017
- 1 064
This recipe features protein, green vegetables and a fruit making it great for anyone looking for a light healthy meal.
Recipe «Pear and blue cheese salad with poached chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4x 200g chicken breasts, 6 sprigs thyme, 6 black peppercorns, 2 cloves garlic, bruised, 1 lemon, zest peeled into strips , 750ml Massel chicken style liquid stock, 1 tbsp finely grated red onion, 1/2 lemon, juiced , 2 tbsp thyme leaves, 2 tbsp caster sugar, 60ml olive oil, 80g baby rocket, 2 small corella or packham pears, halved lengthwise, cored, thinly sliced, 100g blue cheese, crumbled, 70g walnuts, roasted, roughly chopped.
Ingredients:
- 4x 200g chicken breasts
- 6 sprigs thyme
- 6 black peppercorns
- 2 cloves garlic, bruised
- 1 lemon, zest peeled into strips
- 750ml Massel chicken style liquid stock
- 1 tbsp finely grated red onion
- 1/2 lemon, juiced
- 2 tbsp thyme leaves
- 2 tbsp caster sugar
- 60ml olive oil
- 80g baby rocket
- 2 small corella or packham pears, halved lengthwise, cored, thinly sliced
- 100g blue cheese, crumbled
- 70g walnuts, roasted, roughly chopped
Instructions
- To poach chicken, place chicken in a large, deep frying pan. Add thyme, peppercorns, garlic, lemon zest and stock, then bring to the boil over medium–high heat. Reduce heat to medium, cover with a round of baking paper, then simmer gently for 5 minutes. Turn chicken over, cover, then cook for a further 8 minutes or until just cooked through. Remove pan from heat. Stand chicken for 5 minutes in poaching liquid.
- Meanwhile, to make salad dressing, whisk onion, lemon juice, thyme, sugar and oil in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
- To make salad, place rocket, pears, cheese and walnuts in a large bowl. Season, but do not toss yet.
- Using a slotted spoon, remove chicken from poaching liquid, then drain on paper towel. Using your hands, shred chicken into large strips (take care as it will be hot) or slice.
- Add chicken to salad, drizzle with dressing, then toss gently to combine. Divide salad among bowls to serve.